4 ingredients. Flavorful. Delicious.
I’m not lying.
AND you can use all shelf-stable ingredients, which means you could assemble them all in a “meal bag” and have it ready to grab off your pantry shelf for a quick dinner!
You’re welcome.
Red Bean & Rice Soup
1 pkg Knorr Red Beans & Rice mix
6 cups chicken broth
1 (15 oz) can red beans, rinsed and drained (1 1/3 cups)
1 1/2 cups salsa
Place all ingredients in a 4 quart stockpot and bring to a boil. Reduce heat to simmer. Cook, stirring occasionally, until rice is tender, about 15-20 minutes.
Serve with grilled cheese or hot rolls. Or breadsticks. Or homemade white bread. Just serve it with some hot, homemade carbs.
*We eat very little meat now, so there is none in this soup. If you need meat to make it feel like a more satisfying meal, add in 1 cup cooked chicken or ham.
*If using a different brand of beans & rice mix, it may have more salt than the Knorr brand. Use a low sodium broth OR use water and bouillon cubes. Start with two or three and add more to taste, if necessary.
*Out of chicken broth? Use 6 cups of water and 6 chicken bouillon cubes. {For a shelf-stable Meal Bag, include 3 bottles of water (16.9 oz) and 6 bouillon cubes}
*Use a salsa that tastes fresh…homemade or something as good as homemade. I use Jack’s Special Salsa that I pick up at Costco. Jack’s needs to be refrigerated, so it can’t be used in a Meal Bag.
***To make this into a Meal Bag, simply add all ingredients to a bag that will fit on your pantry shelf (small-medium gift bag size). Print off the directions to make your meal, include that in or on the bag, and anyone in the family can make dinner in minutes!
